Barley Mushroom Casserole (Vegan) Recipe
Servings: 4
Ingredients
- 1 c. Minced onions
- 2 c. Sliced mushrooms
- 2 pkt Instant broth/season
- 2 1/2 c. Water Salt and pepper, to taste
- 5 1/4 ounce Barley, 3/4 c.
Directions
- Add in your favorite spice to this casserole, if you wish. Try 1/2 tsp. of either curry pwdr, basil, oregano, dill or possibly thyme or possibly enjoy it as it is with the delicious subtle flavor of mushrooms. In a medium saucepan over medium heat cook onions & mushrooms until tender about 10 minutes adding small amounts of water if necessary to prevent drying. Add in broth mix, water and salt & pepper and bring to a boil.
- Stir in barley, reduce heat to low, cover and simmer 50min till barley is tender and liquid is absorbed. Stir occassionally while cooking and add in more water if necessary.
- Note: I eliminated the 2T+2tof reduced calorie margarine to reduce the 5g per serving of fat in the original recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 737g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 27 | 9% |
| Total Fat 3.09g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1733mg | 72% |
| Potassium 656mg | 19% |
| Total Carbs 53.43g | 14% |
| Dietary Fiber 9.8g | 33% |
| Sugars 11.77g | 8% |
| Protein 14.25g | 23% |
